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Jelly and production method thereof

A technology of jelly and pectin, which is applied in the field of jelly and its production, can solve problems such as indigestion and adult indigestion, and achieve the effects of promoting intestinal peristalsis, accelerating digestion, and promoting gastric acid secretion

Inactive Publication Date: 2021-01-22
湖南新中意食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In reality, people often feel that the jelly is soft, so they seldom chew it and swallow it casually. Especially for children, the digestive function of the spleen and stomach has not yet fully developed, which can easily cause indigestion. Adults can also suffer from indigestion

Method used

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  • Jelly and production method thereof
  • Jelly and production method thereof
  • Jelly and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of jelly (the color of the finished product is mainly yellow, adding a small amount of food coloring to slightly change the color), the jelly is made of the following raw materials in mass percentage: 2% carrageenan, 2% konjac gum, 6% compound pectin, 12% White granulated sugar, 10% syrup, 8% appetizing compound solution, 3% thickener, 0.6% citric acid, and the balance is water.

[0024] The jelly also includes pulp pieces and / or fruit pieces, and the thickener is composed of corn juice, honey and grape acid in a ratio of 6:2:2.

[0025] The compound pectin is composed of the following components by mass percentage: 40% grapefruit pectin, 20% hawthorn pectin, 10-20% maltose and purified water, the sum of the components of the compound pectin is 100%;

[0026] The appetizing compound solution is composed of the water extract of the following components: 30 parts of dendrobium, 40 parts of sweet-scented osmanthus, 30 parts of codonopsis, 10 parts of green tea, and ...

Embodiment 2

[0033] A jelly (the color of the finished product is mainly yellow, and a small amount of food coloring is added to slightly change the color), the jelly is made of the following raw materials in mass percentages: 2% carrageenan, 2% konjac gum, 6% compound pectin, 15% White granulated sugar, 8% syrup, 8% appetizing compound liquid, 3% thickener, 0.6% citric acid, and the balance is water.

[0034] The jelly also includes pulp pieces and / or fruit pieces, and the thickener is composed of corn juice, honey and grape acid in a ratio of 6:2:2.

[0035] The compound pectin is composed of the following components by mass percentage: 40% grapefruit pectin, 20% hawthorn pectin, 10-20% maltose and purified water, the sum of the components of the compound pectin is 100%;

[0036] The appetizing compound solution is composed of the water extract of the following components: 30 parts of dendrobium, 40 parts of sweet-scented osmanthus, 30 parts of codonopsis, 10 parts of green tea, and 10-1...

Embodiment 3

[0043] A kind of jelly (the color of the finished product is mainly red, and a small amount of food coloring is added to slightly change the color), the jelly is made of the following raw materials in mass percentage: 2% carrageenan, 2% konjac gum, 6% compound pectin, 10% White granulated sugar, 9% syrup, 8% appetizing compound liquid, 3% thickener, 0.8% citric acid, and the balance is water.

[0044] The jelly also includes pulp pieces and / or fruit pieces, and the thickener is composed of purple sweet potato juice, honey and grape acid in a ratio of 6:2:2.

[0045] The compound pectin is composed of the following components by mass percentage: 40% grapefruit pectin, 20% hawthorn pectin, 10-20% maltose and purified water, the sum of the components of the compound pectin is 100%;

[0046] The appetizing compound solution is composed of water extracts of the following components: 30 parts of dendrobium, 40 parts of sweet-scented osmanthus, 30 parts of codonopsis, 10 parts of bla...

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Abstract

The invention discloses jelly. The jelly is prepared from the following raw materials in percentages by mass: 2% of carrageenan, 2% of konjac glucomannan, 6% of compound pectin, 10-15% of white granulated sugar, 5-10% of syrup, 8% of an appetizing compound liquid, 3% of a thickening agent, 0.6-0.8% of citric acid and the balance of water. The invention further discloses a production process of thejelly. The production process comprises the following steps: preparing the appetizing compound liquid, preparing the compound pectin, preparing a jelly material liquid, carrying out filtering and cooling. According to the jelly disclosed by the invention, an appetizing mixed liquid is added into the formula and consists of herba dendrobii, sweet-scented osmanthus, radix codonopsis and black tea or green tea; the sweet-scented osmanthus is warm and spicy and has the effects of invigorating the stomach, reducing phlegm and the like; the black tea and the green tea have the effects of helping digestion and invigorating the stomach; meanwhile, the herba dendrobii and the radix codonopsis are added, and respectively have a cold property and a warm tonifying property, so that the herba dendrobii and the radix codonopsis are mutually neutralized to protect the spleen and stomach; and moreover, the herba dendrobii and the radix codonopsis have the effects of harmonizing the stomach and promoting the secretion of saliva or body fluid, and can be used for promoting gastric acid secretion and accelerating digestion.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a jelly and a production method thereof. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly has a unique taste and is very popular among people. Children over 3 years old and middle-aged and elderly people like to eat jelly. [0003] In reality, people often feel that the jelly is soft, so they seldom chew it and swallow it casually. Especially for children, the digestive function of the spleen and stomach has not yet fully developed, which can easily cause indigestion. Adults can also suffer from indigestion. [0004] For this reason, we propose a kind of jelly and production method thereof. Contents of the invention [0005] The objective of the present invention is to propose a kind of jelly and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10
CPCA23L21/10A23L33/105A23L29/275A23L29/206A23V2002/00
Inventor 邓声安庞凯平胡志
Owner 湖南新中意食品有限公司
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